Add your ground beef (or turkey) to a skillet on the stovetop. Use your spatula to crumble the beef. Cook on medium high, stirring occasionally, until beef is almost completely browned. Then add the minced garlic. Stir. Sauté for another minute or until garlic is golden in color and beef is cooked through. If your beef isn’t very lean you may want to drain the grease. Remove beef and garlic from skillet and set aside.
Add oil to skillet. Add shredded cabbage and let cook, stirring occasionally, until cabbage is close to tender, about 10 minutes. You should see browning on some of the cabbage.
Reduce heat to medium. Add cooked beef and canned crushed tomatoes back to skillet and stir until combined with cabbage. Season with salt, pepper, oregano, paprika, onion powder, and crushed red pepper flakes. Simmer for 5 to 8 minutes or until everything is warmed and cabbage is tender. Taste and adjust seasoning if desired. (I like to add a little more salt and paprika for bigger flavor.)
HOW TO CHOP AND SHRED CABBAGE
For this recipe you can either chop your cabbage into squares (pictured) or shred it into thin ribbons. Here’s how you do both so take your pick!
Remove any tattered outer leaves.
Cut the cabbage in half or in quarters.
Carefully cut out the core and discard.
Place the cabbage (halved or quartered) so flat side is touching the cutting board. To shred, complete step 5. To chop, skip step 5 and jump to step 6.
If you want to shred your cabbage: Slice into shreds that are about about 1/8 to 1/4 inch wide.
If you want to chop your cabbage into small squares: Slice into shreds that are about 1 inch wide. Chop shreds into thirds or fourths (depending on how long your shreds are) to create smaller square pieces that are about 1 x 1. That’s it!
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